Chef Don's Kitchen Recipe File


RECIPE NAME: Chicken & Pork Spiedini - Prep Original Date:
DIRECTORY: Appetizers Hot 7/1/96
    Revision Date:
Sensitivity:  Be sure to let meats marinate at least 4 hours. Rosemary skewers must be soaked in water at least 1 hour.




Chicken Marinade: Yields 1 cup    
Red Hook beer 8 fl oz    
thyme, diced 2 tsp   Harvest
lemon zest, minced 2 tsp    
garlic, minced 1 tsp    
bay leaves, California 2 ea    
red chili flakes tsp    
salt mix 3:1 1 tsp    
chicken thighs, trimmed, cut into " tubes 12 oz wt    
Pork Marinade: Yields cup    
olive oil cup    
capers, rinsed, minced cup    
garlic, minced 1 tsp    
Italian parsley, minced cup    
black pepper, fresh fine ground tsp    
rosemary, fresh minced 1 tsp    
pork loin, trimmed cut into " cubes 12 oz wt    
Rosemary Skewers as needed    

Combine each marinade separately. Whisk together to blend.

Divide each marinade in half. Save half of marinade and pour other half of each marinade over meat. (You will use reserved marinade to brush on spiedini  while cooking.)

Let meat marinate at least 4 hours before skewering, this ensures even marinating. Skewer 1 oz wt of marinated meat on to each skewer. Do each meat separately. Do not combine on skewer.

Pour any remaining contaminated marinade over pans of skewers. Do not use the marinade you are saving.

Place in clean container. Label, date, initial and refrigerate.